Grilled Chicken Wrap Recipe

Prepare marinade

In a medium bowl, combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Whisk until blended.

Marinate chicken

Place 1 lb chicken breasts between two sheets of plastic wrap and pound to an even thickness (~1/2 inch) or slice horizontally to make cutlets. Add chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly. Remove chicken from marinade and let excess drip off. Grill 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char marks. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

While the chicken rests, make the sauce. In a small bowl combine 1/2 cup plain Greek yogurt, 2 tsp mayonnaise, 1 tsp lemon juice, 1/2 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and adjust seasoning to taste. If thinner sauce is desired, add 1–2 tsp water or lemon juice.

Warm tortillas for easier rolling: wrap in a damp paper towel and microwave 20–30 seconds, or warm briefly on the grill (10–15 seconds per side).

Lay a warm tortilla flat. Spread about 1–1.5 tbs of the prepared sauce down the center of each tortilla, leaving a 1-inch border at both short ends.

Top the sauce with a quarter of the shredded romaine (about 1/2 cup), several slices of tomato, about 1 tbsp sliced red onion, 2–3 tbsp cucumber slices, roughly 2–3 oz sliced grilled chicken, and 2 tbsp shredded cheddar cheese. Add avocado slices and a dash of hot sauce if using.

Fold the short edges in, then roll tightly from one long edge to the other to form a wrap. If desired, place seam-side down on the grill or in a skillet for 1–2 minutes to seal and add a light crisp.

Slice each wrap in half on a bias and serve immediately with extra sauce on the side.